1,218 mustard recipes

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

Crisp celery meets tart Granny Smith apples in this vibrant salad tossed with toasted walnuts and a tangy honey-mustard vinaigrette for the perfect balance of crunch and zing.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

A vibrant green onion dressing blitzed smooth from scallions, Dijon, garlic, and champagne vinegar with a slow stream of olive oil. Punchy and bright, it wakes up mild greens like iceberg and Boston lettuce.

Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.

It's a delicious savory bread pudding that's perfect for fall when it's the time for us to get lots of butternut squash. It's aslo a very tasty side dish or a vegetarian main course at Thanksgiving or Christmas time.

A deviled egg is simply a stuffed egg with the addition of hot spices. There are innumerable recipes for stuffed eggs and they have been eaten since the Roman Empire.

Veal with onion, after broiling, very fresh, and nice flavour!

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

This is a delicious, easy to prepare recipe. I will definitely make it again, it's absolutely perfect just the way it is!

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.